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International Journal of Innovation and Scientific Research
ISSN: 2351-8014
 
 
Friday 30 July 2021

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Mathematical Modeling of Degree of Thermal Oxidation of Edible Oil (Sun Flower) as a Function of Induction Time at Fixed Induced Power During Microwave Heating


Volume 5, Issue 1, July 2014, Pages 97–107

 Mathematical Modeling of Degree of Thermal Oxidation of Edible Oil (Sun Flower) as a Function of Induction Time at Fixed Induced Power During Microwave Heating

Ravi Shankar1

1 Department of Food Process Engineering, Vaugh School of Agriculture Engineering and Technology, Sam HigginBottom Institute of Agriculture, Technology and Sciences-Deemed University, P.O Naini, Allahabad, U.P-211007, India

Original language: English

Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract


This is about relating the thermal induction time range from 0-40 minutes for sunflower oil (refined) of definite composition with the change in the thermal oxidation by the models developed by using M S Excel and Statistical Software, Design Expert Software 8.0 with there R2. And through analysis of prepared model data with their plotted graph.

Author Keywords: Thermal Oxidation, Peroxide value, Design Expert Software 8.0, M S Excel, Microwave Oven, Modeling.


How to Cite this Article


Ravi Shankar, “Mathematical Modeling of Degree of Thermal Oxidation of Edible Oil (Sun Flower) as a Function of Induction Time at Fixed Induced Power During Microwave Heating,” International Journal of Innovation and Scientific Research, vol. 5, no. 1, pp. 97–107, July 2014.